"Peachy keen" has always been a favorite phrase of mine.. and goodness gracious do I love me some peaches. So this time of year when they're ripe and sweet.. the kind of ripe and sweet where one bite and you've got peach juice all over your face (don't act like you don't know what I'm talking about!), that's like the epitome of peachy keen.

This month's Recipe ReDux is amazing because we get to show some love to a favorite ReDux blogger. I'm super excited to share a recipe inspired by Amber Ketchum of Homemade Nutrition. Amber and I actually got our Master's degrees together in 2012, BUT didn't really become super close until last year. She has inspired me personally, professionally and her blog is GORGEOUS. You know those blogs you go to because the food makes you drool? Yeah, that's hers. And similar to my blog philosophy, her recipes are simple and nutritious.

This time last year she was going crazy over peaches... and she was GRILLING them! I remember seeing the photos, drooling and wishing she had saved me some of the food. One particular recipe was a sandwich with peaches- oh. em. gee... that one left an imprint on my mind and I knew I wanted to re-create it! And again- it had GRILLED peaches in it.

I tend to believe food, especially protein, should be enjoyed between two pieces of bread. Or a tortilla. Heck, I've even been known to put protein in between 2 pancakes because it's what I had and there's something safe and delicious about surrounding chicken, bacon, cheese, whatev- in the loving arms of doughy carbs. Mind you, this philosophy should probably be practiced in moderation. "Probably". So Amber's Grilled Peach, Bacon and Arugula Sandwich has become my Peachy Green Quesadillas!

Grilled peaches, which go to a whole 'notha level of sweetness when grilled, pair perfectly with cheese that has a little kick to it. Incorporating Cabot Chipotle Cheddar in this recipe was a no brainer. Their cheese is hands down the. best. ever.

Preheat grill, panini press, or non-stick skillet over medium-high heat. Lightly spray the cut side of each peach half with cooking spray and place on the grill, face-side down. Cook for 5-10 minutes, or until the peaches are tender and have grill marks. Remove from heat and set aside (once cooled, the grilled peaches can be refrigerated for up to 5 days).

Cut the all of the grilled peach-halves into 4- 6 thin slices. To assemble the quesadilla: Lightly spray one tortilla with cooking spray. Place the tortilla on top of skillet (or if you possibly have a quesadilla maker, use that. It was the "cheesiest" purchase ever, but I LOVE it), top with half of the cheese, arugula and peaches. Place other tortilla on top and cook for 4-5 minutes (flip halfway through) or until cheese is melty and oozing out.

Repeat with remaining ingredients for the second quesadilla. Slice into fourths and enjoy!

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Welcome to KISS in the Kitchen! I'm Shannon, and my dad always told me "Keep it simple, Shannon". And that's what you'll find here- simple recipes and simple ideas to help you get healthier and happier.

​"I really enjoy working with Shannon - she helps me make manageable changes to my life that are effective and lasting but not so drastic that they seem like an impossible challenge. Over the course of the time we have worked together she continues to challenge me to continually improve but is never judgmental if I have slip up a bit. She is always positive and professional and I would highly recommend her to anyone seeking to make positive changes to their lifestyle!"